Asolo Prosecco

Styles

Principal grape varieties

Terroir

• The production area lies on the hilly zones of Montello and the Colli di Asolo, at elevations ranging from 100 to 450 metres above sea level.
• On the Montello, the soil-forming layer has given rise to frequent karst phenomena, evidenced by more than 2,000 sinkholes — soil cavities that form an underground drainage system.
• The hills are composed of large formations of compact conglomerate covered by a marl-clay or marl-sand topsoil of red coloration, which testifies to their ancient origin.
• The soils are decarbonated and acidic in reaction, moderately deep, with good water-retention capacity and a sound mineral endowment, and have not undergone severe disturbance.
• Summer temperatures average 22.6 °C, with peaks in July, while autumns tend to be warm and dry, favoured by breezes and strong diurnal temperature variation.
• The vine-planted slopes enjoy a favourable south-facing exposure, and the ridges are oriented perpendicular to the cold winds coming from the north-east.

• Around the year 1000, Benedictine monks settled at the monastery of S. Bona in Vidor and at the Certosa del Montello in Nervesa, shaping the agricultural and wine-growing history of the territory.
• In the second half of the 1300s, when the area came under Venetian rule, the Colli di Asolo and Montello were recognised as a wine-producing zone, and their wines were already being exported abroad by the 1400s.

• In the sparkling (spumante) and lightly sparkling (frizzante) styles, the wine displays a more or less intense straw yellow colour, with persistent mousse in the spumante and evident bubbles in the frizzante.
• On the nose, notes of ripe fruit are apparent — apple and tropical fruits alongside pear, peach, and apricot — with a distinct floral character and a pleasing savoury quality.
• In the superiore sparkling style produced by bottle fermentation and released with the designation 'sui lieviti', the wine shows a fine and persistent mousse, a more or less intense straw yellow colour with possible light haze, and possible hints of bread crust and yeast.
• In the still wine style, the wine presents a pale straw yellow colour, a pleasantly citrus-tinged floral aroma, a soft palate, and a delicate body.

• The extent of diurnal temperature variation shows a close relationship with the synthesis and preservation of certain terpenic aromatic compounds characteristic of the Glera variety, a factor that is particularly evident in the lower to mid-slope sections where thermal inversion is most pronounced.
• The hilly topography ensures good thermal inversion which, combined with the loose texture of the marly soil, allows a balanced vine vigour to be maintained and promotes effective fixation of the terpenic compounds linked to the aromatic character of the Glera variety.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Italy

Sources

• Specification (EUR-Lex, single document)
• eAmbrosia register (EU) — File number PDO-IT-A0514
• Official trade body site — Consorzio Vini Asolo Montello